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Degree Programs > Food Service > Culinary Arts

FOOD SERVICE - Culinary Arts

Associate In Science Degree (69-71 Semester Credits)
Program Description
The Associate in Science degree, Food Service with a specialization in Culinary Arts, is a four-semester and one summer session program of study. This program option is designed for students who are interested in becoming chefs and those who intend to transfer to a four-year college. The challenge provided each A.S. degree candidate will be to apply the knowledge gained in courses taken in the Certificate of Completion and the Certificate of Achievement programs to operate and manage a food service operation as a profit center.

Certification
Students completing the AS degree program requirements will be eligible for certification by the American Culinary Federation upon completion of one year of industry work experience.

Curriculum

Certificate of Achievement (44 Semester Credits)
Program Description
The Certificate of Achievement, Culinary Arts, is a three-semester program of study. This program option is designed for students who are interested in gaining technical skills for skilled level positions in hotels, restaurants, and institutions. It provides students a solid foundation in concepts, skills, and techniques in cookery; it exposes them to the principles of menu planning, equipment use and maintenance, and station organization through misé-en-place. The strength of the Culinary Arts program is the reinforcement of theories learned in class in a hands-on laboratory setting in the College's restaurant, bistro, and cafeteria.

Certification
Successful completion of the Certificate of Achievement program plus one and one-half years experience will qualify students to apply for certification through the American Culinary Federation.

Curriculum

Certificate of Completion (17 Semester Credits)
Program Description
The Certificate of Completion, Culinary Arts, is a one-semester program of study. Its primary objective is to prepare students for entry-level jobs in hotel, restaurant, cafeteria, and coffee shop kitchens. Basic technical cooking skills, the development of proper work habits and attitudes and professionalism, and the practice of safety and sanitation procedures are stressed. This program is recommended for students who wish to seek immediate employment in entry-level food preparation positions (i.e., cook's helper, kitchen help, fry cook).

Curriculum